5-4-3-2-1… Brisket ‘Chili’

Main Dish, Soup & Stew Beef Gluten-Free, Paleo Kitchen, One Pot Meal Game Day, Gatherings

By Mike Kerslake

I put chili in quotes because purists say ‘real’ chili has no beans. This has beans…and a ton of full-on Dizzy Pig flavor, thanks to the extensive use of a wide range of the line-up. The countdown name comes from the amounts of each spice in creating the recipe. Adjust to your own tastes.

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Ingredients

3 lbs leftover brisket (or any beef), cut into Â½-1 inch cube
2 Tbsp lard, canola or vegetable oil
1 sweet onion, diced
1 red bell pepper diced
1 Tbsp chopped garlic
1 can (15 oz) red kidney beans, drained
1 can (15 oz) stewed tomatoes (or 1-2 10 oz cans Rotels)
4 to 6 cups beef broth
5 tsp Dizzy Pig SPG Chilies
4 tsp Dizzy Pig Swamp Venom Hot Deep South seasoning
3 tsp Dizzy Pig Fajita-ish Mexican seasoning
2 tsp Dizzy Pig Ghost Chiles seasoning
1 tsp Dizzy Pig Pineapple Head Savory Sweet seasoning

Directions

Over medium-high setting, heat the lard/oil in a large dutch oven and when shimmering, add the leftover cubed brisket/beef and heat through, rendering out any surface fat. Remove and hold warm.
Add onions, garlic and bell pepper to the pot and saute until slightly softened.
Return the cubed beef and incorporate gently, so as not to break up the meat.
Add the strained kidney beans and tomatoes (with juice) and stir to loosen bits on the bottom of the pot.
Add all of the spice blends, stirring to incorporate and until lightly warmed to release oils and flavors.
Add the beef broth to just cover all ingredients, 4-6 cups worth.
Simmer gently until beef is very soft, everything is looking warm and cozy. Serve with shredded cheese, sour cream, chopped scallions, toasty rolls or whatever your preferred accompaniment may be!

In This Recipe: